Ohmic Heating Nixtamalization Modifies Maize Starch and Affects the Structural and Physicochemical Characteristics of Instant Masa Flours
The objective of this study was to examine the changes in starch processed under various ohmic heating (OH) conditions in relation to the characteristics of nixtamalized maize. Ground and dehydrated nixtamalized doughs (masas) were analyzed. Samples were prepared using both OH and traditional nixtam...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Macromol |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-6209/5/1/1 |
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